Deep, hemispherical wok frying pan comes from China. Its main purpose is frying and stirring food during the cooking process. The convenient shape and light weight make this cookware a must-have in any modern kitchen. Even if you don’t have one yet, you’ve probably seen it in Asian restaurants. Asian food is cooked on an open fire just next to the visitors. A large spectacular frying pan in the hands of a chef is a wok.
Key Advantages of the Wok
The walls of the wok pan are narrowed to the bottom. A regular blue carbon steel wok from https://yosukata.com/carbon-steel-woks/blue-carbon-steel-woks/ can have one long wooden handle or a pair of semicircular ones, like ordinary pots. This makes such utensils easy to store and use even in the smallest kitchens. And here are six other important benefits of the wok:
- Thin walls. This ensures that the food is heated evenly and cooked at the same time without overcooking;
- It is comfortable to cook in such pans for a woman, a man, and even a teenager. Despite its impressive dimensions, this pan is lightweight;
- The wok is equally suitable for vegetable stews, seafood, meats, mushrooms, and cereal-based dishes. It replaces the classic frying pan;
- Preservation of the beneficial properties of food. You don’t need a lot of oil when cooking, as the cookware heats up instantly and has a non-stick seasoning;
- Stylish handle. For this, woks are loved on TV shows. The long handle allows you to effectively mix food literally in the air, easily shaking the pan;
- Cauldron effect. Food in such a frying pan also evaporates until cooked, but this happens faster and on a regular home stove.
What Can You Cook in a Wok?
Here are several suggested options:
- Udon noodles with crab and kimchi sauce
Fast frying eliminates the need to fry the crab in any coating, delicate meat is seized by the heat and remains tender inside. The crab is accompanied by wheat noodles and kimchi sauce, which makes the dish moderately spicy.
- Wok noodles with shrimps, seaweed, and Chinese salad
Seaweed is the same greenery, so it is put in a wok along with a green salad, as they have the same cooking time. Large tiger prawns combined with wakame are the taste of the sea itself, which are wonderful precisely in their minimalism.
- Trumpeter with porcini mushrooms
The trumpeter is a tasty relative of the rapan, which, if mishandled, can be easily wasted. In this sense, a wok is a solution: the mollusk is cooked almost instantly and does not have time to dry out. Porcini mushrooms are added to the dish for flavor and texture similarity to trumpeter meat.
If you have any good recipes that can be cooked in a wok at home, share them with us in the comments!
